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www.delish.com
This succulent veal breast from Cormac Mahoney is a show-stopper at any gathering.
cooking.nytimes.com
Perhaps Provence’s answer to minestrone, this seasonal vegetable soup — enriched with a simplified basil pesto (no pine nuts) — was inspired by the white beans, canned tomatoes and soup pasta languishing in my pantry, as well as the basil in my garden and the early summer vegetables at the local farmers’ market The ingredient list is long, but the labor involved in making this soup is minimal It tastes best if you make it through step 2 a day ahead.
www.allrecipes.com
Kewpie® mayonnaise adds creaminess to this refreshing Japanese cabbage, daikon radish, and carrot coleslaw with a sesame seed dressing.
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Canned tuna simmered with garlic, onion and bell pepper in sour cream spiced with curry powder.
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This light salad of Lebanese origin is a big favorite. Crunchy fried pita chips add delightful taste and texture. And a lemon and white wine vinegar dressing makes a snappy, light lunch or dinner.
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These cornmeal-dipped green tomatoes get fried in bacon grease in the true Southern fashion.
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Green beans are sauteed in bacon grease and tossed with garlic and red pepper flakes for a side dish with some zing.
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Risotto flavored with fava beans, onion, broth and white wine. Can be made with either chicken broth or vegetable broth.
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Green bean casserole unlike any other!
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Use this recipe to make your own homemade matcha green tea ice cream with just five ingredients.
www.chowhound.com
Green curry is my most favorite curry of all. It amazingly blends different flavors very well-sweet, spicy, and salty-with a fresh aroma from basil leaves...